I love to cook and teach vegan cooking. In March 2006, I was inspired by cooking blogs like Vegan Lunchbox to post my dinner plate pictures.
I do my family's cooking. Since I met my wife in June 2004, I'm proud that I've not repeated a dinner for her; we weren't together every night, but since fall 2005, we've shared most dinners. I think I can keep up the unique creations through spring 2006 - maybe beyond! (Still going in March'08!)

Sunday, June 28, 2015

Cauliflower and Lentil Stew with Madagascar Pink Rice (No Added Fat)

It was a cool and rainy day, and the idea of a hot lentil dish sounded appealing. I made a nice brown lentil dhal with kale, corn, and preserved lemon this past July in my Instant Pot pressure cooker. I thought I'd make something similar without the lemon, marinara sauce (my Dad doesn't eat garlic), jalapeno (my daughter doesn't eat spicy food), or corn

Ingredients

1 cup brown lentils

3 cups water

3 cups cauliflower florets (I used a yellow cauliflower and needed almost half of the head)

1 1/2 cups fingerling (or Yukon gold) cut into 3/8" lengths

2 carrots cut into 1/4" slices (about a cup)

1 vegan bouillon cube

1/8 t turmeric

1/4 t ground cumin

1/4 t salt (or to taste at the table)

(Optional) 1T fennel root cut into 3/8" cubes

(Optional) Up to 10T citrus pulp and juice (I used about 4T fresh squeezed Pixie tangerine and the pulp from squeezing 6 tangerines); if omitted, add 2t lemon or lime juice just before serving

1/2 cup frozen or fresh chopped spinach

1/2 cup onion cut into 3/8" cubes

Process

I put all of the ingredients except the onion into a large stock pot

I cooked, uncovered, for 25m

I mixed in the onion and served

I also served some Madagascar Pink rice (ratio of 1 part rice to 1 1/2 parts water, cooked for 20m)